Method : Clean fish, remove scales, head, fins and gills. Trim tail, clean cavity well, wash thoroughly and make light incisions on each side, cutting almost to the bone. Rub fish with coarse salt, turmeric powder and lime juice and set aside for 10 to 15 minutes. Combine ingredients for marinade, rub over fish and allow to marinade in the refrigerator for one hour. Skewer the whole fish and roast in a hot tandoor, turning fish around to cook on all sides, for 8 to 10 minutes. Mix together ghee and butter and baste. Continue roasting for approximately 3 to 4 minutes more. You may also grill in an electric grill or over a charcoal fire or cook in oven preheated to 200 deg. C (400 deg F) in the same way for 3 to 4 minutes.

These are the biryani facts one has to ponder.
There are more than 200 verities of
biryani. To name a few Awadhi mutton biryani, the lightly spiced Kerala fish
biryani, the classic Hyderabadi biryani, Karnatakas bhatkali, the fragrant
Kashmiri Biryani, spicy chettinad. The succulent Haryaly and the rare East India
mutton stew biryani. Biryani was invented in the time of the
MughalEmperor Humayun (AD
1552),although other experts claim that it can be traced Timur’s invention of
India in 1398.In any case it is accepted that biryani is a mixture of the
Indian tradition of Khichadi, and Persian saga of the aromatic pulao.

Here we get into a sort of controversy. What
is the difference between biryani and pulao as both of them have rise as their
main ingredient. According to cuisine expert Dr Katy Dalal, “How a pulao subtly
differs from a biryani, is that its base is formed with meat stock, in which rise
and spices are stirred in and cooked, where as with biryani, the paraboiled
rice is layered between the spices and the meat. Before the final
cooking, pulao tends to have quite a bit of gravy in it, whereas biryani tends
to be dry.”

Over the
years biryani has been modified and refind, even starting the era of the lesser
known biryani - the vegetable biryani. Some chefs claim that this biryani was
started for vegetarian in the court of Mughals. But it was only in the 1900’s
that the vegetarian version of the biryani stared its upward swing. One
particular factor for this biryani is that, vegetable is prepared in a separate
kitchen. You should not use the same kitchen.lest the aroma of the ‘veg and
non-veg’ foods mingle.thus spoiling the ‘nuance’ for the connoisseur.

The crux of biryani lies in marination and the
‘Dum’ (Steaming with live coals).This method of cooking ensures that the aroma
is retained as this plays a very important role in enhancing the flavor of the
dish. Whole garam masala and onion are the essential requisites; they form the
base of a biryani. To enhance the flavor, you can add the saffron for colour
and the curds for a touch of tanginess. The two major variations in the
biriyani are kachchi and pakki. The difference lies in the preparation and the
pre cooking respectively.The kachchi biryani is made with uncooked meat and the
marination time for the meat for this preparation varies from 90 min-360
min. The marinate includes raw papaya peel, curd, spices and condiments. Some
chefs use black and white pepper instead of red chilly powder.

The par
boiled rice and the marinated meat are then arranged in layers with mint
leaves, fried onion and saffron as garnish between the layers ; the handi (pot)
is then sealed and then handi is allowed to steam between layer of live embers.
The seal of the handi is broken only during the meals time and the delicious
smell of the biryani is allowed to waft in dining hall whetting the appetite of
the dunners.

The pakki
biryani is made similarly except for the fact that meat is pre-cooked before
before being arranged in layers for the dum. Of course, the marination process
and the marinade considerably differ for the both biryani.

For
the vegetarians the kathal biryani made with jackfruit is a wonderful
substitute for meat. Tahiri biryani has an unusual combination of vegetable and kabuli chana and guchchi
biryanis have vegetarians coming back for more. Ananas ka Mussafar is a sweet
biryani, which can actually be served as a dessert. Its preparation mode is the
same as the regular biryani. It is served with pineapple slices.

There
is basically no low calorie biryani.100 grams of standard biryani has 250
calories as compared to 100 calories for plain rice. At the most you can
replace the usual dalda and ghee the is used with light olive oil. That as much
as one can do to reduce the fat content of the biryani without compromising on
the flavor and taste of the dish.

Biryani
can be eaten for lunch as well as dinner. However, it is a dish to be eaten for
lunch as well as dinner. However, it is a dish to be eaten in a very relaxed mood
as you must savour the dish to truly enjoy in the traditional way. Normally
biryani is served with raita and salad.The ideal dessert after a biryani would
be shahni tukda (which is called the Indian bread pudding.)

Then comes the great question…… which
is the king among biryani,the Hyderabadi one or its first cousin the Lucknowi
one, because the cuisine of Hyderabad and Lucknow have a strong influence on
the biryani. Further, you must differentiate between these two.

The
word Nawabi biryani is as synonymous with the Hyderabadi cuisine as shahi is
with Lucknowi. These terms conjure delicacies that are rich in taste and
texture with mouth–watering aromas.Among these top rival varieties, Gosht dum
biryani and kachche gosht ki biryani. Lucknowi dum biryani and Hyderabadi gosht
biryani are among the most famous.

In these two rivals ,
all ingredients are cooked together and it takes almost double the
preparation time as for others, like kashmiri, mughlai or bohri biryani in
which all ingredients are cooked separately and then mixed in different layers
with traces of saffron on top and bits of silver foil. Biryani is truly a
preparation.

Preparations : Shell and de-vain the prawns, however retain the tail. Mix all the ingredients of first marinade thoroughly. Marinate the prawns evenly and set aside for 15 minutes. After 15 minutes drain the excess moisture by holding the prawns afloat.

Mix all the ingredients of the second marinade thoroughly. Marinate the prawns evenly. Refrigerate the marinated prawns for 1 hour. Skewer the prawns, touching each other but not overlapping.

Roasting or Grilling : Roast in a moderately hot tandoor or grill on a live charcoal or grill in a pre-heated oven at 400 deg. F, for few minutes. Remove, baste with butter and roast or grill again for 1 minute. Serve hot with green salad.

Method : Place tuvar dal with water, turmeric powder and salt in pressure cooker and cook under pressure for 8-10 minitues. Allow the pressure to fall on its own before opening the lid. Add tamarind pulp, desiccatec coconut and jaggery and cook stirring occasionally for 2-3 minutes. Set aside.

Heat oil in heavy-bottomed pan. Add mustard seeds and when splutter add garlic, green chillies and curry leaves and stir for few seconds. Pour the dal mixture over the tempering and simmer on low heat for about 5-6 minutes.

Sprinkle coriander leaves and stir. Remove and serve hot. If desired, amti can be served with boiled rice in main meal.

Ever since he came to India, Italian chef David Rocco has piled on 15 pounds (6.8 kg) thanks to spicy daals, delectable chicken tikkas and toungue-tingling biryanis. So impressed is he with the desi cuisine that he is planning a new TV series on Indian Food.

"I am working on a series on Indian food. My show 'Dolce Vita' has become of interest for people across the world and I received e-mails from INdian fans asking me to come. So I had talks with FOX Traveller and here I am. I find a lot of similarity between Indian and Italian food and culture." said Rocco. Rocco will begin shooting the series from February.

"The surprising thing in both places is that within a 10 km radius, one can find the same dish being made in 25 different ways. The nature of my current trip is to explore Indian food, the ingredients and find out what makes Indian food tick," he said.

So far, he has been loving the experience and says "it's been life-changing".

"I came to India to explore fixed. And it is evident that I have loved it. I have put on 15 pounds; I have had no discipline on eating and everyone has just been feeding me - chai, food, snacks, and they keep giving second helpings here! I love it, " he said.

The 42-year old chef, known for his shows "Davind Rocco's Dolce Vita" and "David Rocco's Amalfi Getaway", says his understanding of Indian food has improved since he came here.

"I have tried some Indian stuff in Italy and North America, and my understanding of it is not very naunced. It was not very authentic food, but here I have experienced the real food -- I tried Rajasthani cuisine in Jaipur and in Chennai, I tried various 'dosas' and chutneys. They use some amazing spices. In Delhi, I went to the Bukhara restaurant and the 'dal' was amazing". he added.

As of now, he is scounting the locations for his new series and wants to get into the heart of India for interesting recipes and concoctions.

He has expecially loved 'tandoori' chicken dishes, tomato chutney and Rajasthan's favous 'laal maas'. He also loves the simplicity of the chapati.

With Indian television currently experiencing a boom as far as cookery content is concerned, what is the best recipe for a good cookery show?

"Ithink a good cooking show inpires you to cook, and a bad cookery show is the one which only teaches anyone to cook, "he said, adding that people must cook with immense love and care because food binds people.

Preparation : Soad cashewnuts in water for about 1 hour. Drain and set aside. Peel brown skin of coconut, grate and set aside.

Method : Combine cashewnuts, coconut and sugar. Grind coarsely. Place a heavy-bottomed pan on fire. Add ground mixture, stir for about 6 to 8 minutes on medium, add khoya and stir on slow fire for few more minutes. Add ghee, gradually while stirring. Add cardamoms. Stir. When the mixture leaves the side of the pan and forms into a lump, remove on the greased tray and spread evenly. Sprinkle almonds on the top. Roll with rolling pin, very lightly. Allow to cool for about 10 minutes. Decorate with silver leaves if using, cut into the pieces in the tray itself and leave aside for half an hour for maturing. Remove in an air-tight box and serve as and when required.